Peppery arugula and tender, sweet beets are balanced by a simple vinaigrette and briny bits of feta cheese in this arugula, beet and feta salad. Using cooked, peeled beets helps make prep a breeze.

EatingWell.com, January 2022

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Credit: Photographer / Jennifer Causey, Food Stylist / Melissa Gray, Prop Stylist / Kay Clarke

Recipe Summary

active:
15 mins
total:
15 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir shallot, oil, vinegar, honey, pepper and salt together in a large bowl until combined.

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  • Drain beets and cut into 1-inch wedges; add to the dressing and toss to coat. Add arugula; toss gently to coat. Top with feta and garnish with additional pepper, if desired.

Nutrition Facts

2 cups
197 calories; protein 5g; carbohydrates 9g; dietary fiber 5g; sugars 5g; fat 15g; saturated fat 4g; cholesterol 17mg; vitamin a iu 922IU; sodium 318mg; potassium 184mg; niacin equivalents 1mg.
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